而今 純米吟醸 朝日 火入れ
これも有名すぎる而今になります。2023年で火入れ酒と書いてありますが、要冷蔵品。つまり、生詰酒と解釈できます。ビン詰め時の火入れはしないで、貯蔵する前に一度火入れです。一年の熟成です。色は無色透明、上立ち香は、わすかです。アミノ酸度が高くうままみが強く、それでいてすっと味が消えていくキレイなお酒です。酒米は珍しい岡山県産の朝日。酸味は少なく、余韻に甘味を感じます。
| List of Labels | |||
| raw rice | 岡山県産朝日 | Malted rice used | domestic products |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 50 | sake brewing name | Kiyamasa Sake Brewery |
| Yeast used | unknown | Manufacturing Prefectures | Mie prefecture (Kinki area) |
| sake (implied to be low-grade) | ±0くらい | Production period | 202407 |
| acidity | short (height) | Date of purchase | 20240836 |
| amino acid degree | 高い | Tasting Day | 20240830 |
| alcohol content (usu. expressed per cent) | 15 | Where to Buy | Kanese Liquor Store |
| specific name | ginjo sake with no added alcohol | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | even | ||
| sunshine | colorant | nashi (Pyrus pyrifolia, esp. var. culta) | |
| Information on sense of smell | |||
| (incense) pastille | (a) little | incense | |
| tobacco smoke | incense for the aged | nashi (Pyrus pyrifolia, esp. var. culta) | |
| type of incense brewed by low temperature fermentation from white rice milled to 60% | slightly | ||
| Information on Taste | |||
| sweetness | slightly | elegant | considerably |
| depressing the string of a zither with one's left hand | light (flavor, flavour) | ||
| heavy | central entrance | sliding | |
| light (i.e. not heavy) | bitterness | slightly | |
| grudges and hard feelings | slightly | bustling | |
| peppiness (of a ball) | rich | There is a tendency | |
| clean | beautiful | 幅 | |
| off-flavor | nashi (Pyrus pyrifolia, esp. var. culta) | old age | nashi (Pyrus pyrifolia, esp. var. culta) |
| acidity | low (position) | swelling | ant |
| astringency | few | dimwit | |
| round | young | やや熟成 | |
